Method:

Brine for 24 hours in fridge. Brine should consist of 1/2 gallon water, 1/4 cup salt, 1/3 cup brown sugar

Remove rabbit from brine, rinse and pat dry with paper towels

Heat smoker to 225 degrees

Wrap bacon in circular motion around meat. Use toothpicks to hold into place as neede

Add wood chips red wine Mr.Barrel to smoker ever 30-45 minutes. Cook meat for approx 2 hours or until internal temperature reaches 165 degrees